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Sweet Potato and Black Bean Tacos with Cilantro Cabbage Slaw

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Description

A play on the vegetarian taco, the sweet potatoes and black beans blend nicely. Make the time to make the slaw as it makes the tacos!

Ingredients

For the Sweet Potatoes:

  • 2 medium sweet potatoes, peeled and cubed
  • 1 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 2 tablespoons butter

For the Black Beans:

  • 1– 25 oz can black beans, rinsed and drained
  • 2 tablespoons butter or coconut oil
  • 1/2 small yellow onion, diced
  • 1/2 red bell pepper, diced
  • 2 cloves garlic, minced
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground chili powder
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 2 tablespoons apple cider vinegar
  • 1 generous tablespoon chopped cilantro
  • For the Cabbage Cilantro Slaw:
  • 1/3 cup rice wine vinegar
  • 3 tablespoons fresh lime juice
  • 2 tablespoons sugar
  • 3 tablespoons vegetable or canola oil
  • 1/2 cup roughly chopped cilantro
  • 1 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1 small head green AND red cabbage, finely shredded (about 8 cups total)

Instructions

  1. Make the slaw first by combining all the ingredients in a large bowl. Let hang out while you prepare the sweet potatoes and black beans.
  2. To make the sweet potatoes, fill a medium sauce pan with water and over high heat and bring to a boil; add the sweet potatoes and cook in boiling water until tender and done about 10 minutes.
  3. While sweet potatoes are cooking, heat butter or coconut oil in a small saute pan.
  4. Add onion, bell pepper and garlic and cook for 5 minutes.
  5. Add ground cumin, chili powder, and cinnamon; stir to combine.
  6. Add drained black beans and heat through about five minutes. Add vinegar, salt and pepper. Stir in chopped cilantro. Turn the heat of the beans.
  7. Drain the cooked sweet potatoes. Put them in a food processor with salt, cumin and butter. Pulse until desired texture. (I like mine a little chunky.)
  8. To assemble tacos, line corn or flour tortillas with a generous spoonful of sweet potatoes, then black beans and finish with cilantro slaw.
  9. Serve with fresh lime wedges and crumbled cojita cheese.